thepioneerwoman4.0
Moussaka
This Greek moussaka recipe boasts golden roasted eggplant and potatoes, a spiced meat sauce, and a stunning bechamel topping. Make this casserole for dinner!
👥 12 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
- ●saucepan
- ●whisk
- ●dutch oven
📝 Preparation Steps
1
For the eggplant and potato layers: Heat the oven to 425ºF. Place one rack in the upper third of the oven and a second rack in the lower third of the oven.
large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick2
2
Place the eggplant slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for ⏱️ 30 minutes.
large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick2
3
Pat the eggplant dry. Brush both sides with 3 tablespoons of olive oil and sprinkle with ½ teaspoon of pepper. On another baking sheet, arrange the potato slices. Brush both sides with the remaining 1 tablespoon of oil and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon of pepper.
large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick2
4
Arrange the baking sheets of eggplant on the upper third of the oven and the baking sheet of potatoes on the lower third. Bake until the eggplant and potatoes are golden brown and soft, 20 to ⏱️ 22 minutes, turning the pans halfway through baking. Reduce the oven to 375°F.
large eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick2
5
For the bechamel: In a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook until fragrant, about ⏱️ 30 seconds. Whisk in the flour, salt, and nutmeg until smooth; cook, whisking frequently, for 3 to ⏱️ 4 minutes. Gradually whisk in the warm milk until smooth; bring to a boil, whisking frequently. Reduce the heat, and simmer, whisking frequently, until the sauce is the texture of a thin pudding, 15 to ⏱️ 20 minutes.
garlic, grated2 clovesgarlic, finely chopped3 cloves
6
Remove from the heat, and whisk in 1 cup of cheese until smooth. Let the sauce cool, whisking occasionally, for ⏱️ 10 minutes. Gradually whisk in the egg yolks until well combined. Cover until ready to use.
large egg yolks, room temperature2
7
For the meat sauce: In a large Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until it is just soft, 3 to ⏱️ 5 minutes. Stir in the garlic and tomato paste; cook, stirring frequently, until the tomato paste is browned, 1 to ⏱️ 2 minutes. Add the beef and cook, stirring frequently to break up the beef until it is browned, about ⏱️ 5 minutes. Stir in the wine and cook until it is reduced by half, 3 to ⏱️ 4 minutes. Stir in the tomatoes, salt, oregano, bay leaf, nutmeg, cinnamon, red pepper flakes, and black pepper. Reduce the heat to medium; simmer, stirring occasionally, for ⏱️ 15 minutes. Remove from the heat.
garlic, grated2 clovesgarlic, finely chopped3 clovesbay leaf1
8
Spray a 13-by-9-inch baking pan with cooking spray. Place the pan on a foil-lined baking sheet. Spread ½ cup of the bechamel into the bottom of the prepared pan. Add the potatoes in a single layer, overlapping slightly as necessary to fill the space. Arrange half of the eggplant in a single layer on top of the potatoes, overlapping as necessary. Spread the meat sauce over the eggplant. Top with the remaining eggplant. Spread the bechamel onto the second layer of eggplant. Sprinkle the top with the remaining ½ cup of cheese.
Cooking Spraylarge eggplant (about 2 1/2 pounds total), sliced 1/2-inch thick2
9
Bake until the top is lightly browned, 45 to ⏱️ 55 minutes. Let stand for ⏱️ 15 minutes before serving. Top with a sprinkle of oregano.
Nutrition Facts
calories
656 Calories
fat Content
44 g
fiber Content
7 g
sugar Content
14 g
sodium Content
1171 mg
protein Content
27 g
trans Fat Content
1 g
cholesterol Content
132 mg
carbohydrate Content
32 g
saturated Fat Content
17 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...